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Read Ebook: Ivanhoe (1/4) Le retour du croisé by Scott Walter Mont Mont Albert Translator
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Ebook has 362 lines and 51724 words, and 8 pages
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The spelling and punctuation of the original have been preserved.
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FAST-DAY COOKERY
MEALS WITHOUT MEAT
HOUSEHOLD BOOKS.
A book for all mothers, being a series of short practical papers on the care and home training of young people; with full directions for nursing them through their ordinary diseases, and teaching them how to preserve their health; also plain instructions how to cater for a family and to prepare their meals, including inexpensive menus for dinner, breakfast, and supper.
GRIFFITH FARRAN & CO., LIMITED, LONDON.
FAST-DAY COOKERY
MEALS WITHOUT MEAT
GRACE JOHNSON
LONDON
GRIFFITH FARRAN & CO.
NEWBERY HOUSE, 39 CHARING CROSS ROAD
PREFACE
Encouraged by the kindly manner in which the Press has dealt with my "Anglo-Indian and Oriental Cookery," and at the repeated request of friends, I am writing this little book.
In its compilation, I have had in view both the Anglican and Roman communions.
There are many who keep the Fasts and Abstinences prescribed by their Church, and there are many more who would do so if their food was served up and cooked in a healthy way. As a rule, fish and vegetables are very little understood in this country, and even in the houses of the better class one sees little else than the eternal boiled and fried fish. As to vegetables, they are out of it altogether. If this be the case where money is no object, how much harder is it for those who are obliged to make the most of everything?
I do not pretend to teach in this little book, only to give a few novel and useful recipes that most housewives will find really good and economical, and also to show that a non-flesh diet can be and is both healthy and appetising.
The book will be found useful by others than those for whom it is specially written, and most of the recipes will be practicable at all times of the year.
I cannot speak too highly of Edwards' Desiccated Soups. They make delicious soups of themselves, and in conjunction with other things they have no equal. Their tomato is simply invaluable; I would not be without it for anything.
To those who find pastry indigestible I would recommend them to try "Coombs' Eureka Flour"; it makes delicious pastry, and requires no baking powder, and it has the advantage of being thoroughly digestible.
I have mentioned how to use all these in most of the recipes. I have not made any pretence to make this what is called a high-class cookery book; my aim and object is to bring it within the range of most people, while many of the dishes are good enough for any high-class table, and would be found a welcome and novel addition.
GRACE JOHNSON.
FAST-DAY COOKERY.
Open one dozen oysters, preserve the liquor.
Put into a pan two ounces of butter, with an onion and one bead of garlic chopped very fine; let these cook till they are a golden colour, then add one and a half pints of milk, and one and a half pints of water, and the liquor of the oysters, twelve cloves, twelve peppercorns, three bay-leaves, salt and pepper to taste. Stir in a bowl three ounces of fine florador to the consistence of cream, and when the soup comes to a boil, stir it in, and then let it boil for about ten minutes. Let it simmer after this very gently for half an hour, strain through a wire sieve, then add the oysters, a grate of nutmeg, the peel of a lemon grated; let it simmer for twenty minutes. Serve hot.
Cut up an onion into rings, two beads of garlic, and fry in two ounces of butter a golden colour. Add one and a half pints of water, the same of milk, twenty-four cloves, twelve peppercorns, a sprig of tarragon, three bay-leaves, a stick of celery, two-penny packet of Edwards' White Soup; let them simmer for one hour.
Chop up about half a dozen scallops, strain the soup through a wire sieve, add the scallops, pepper and salt to taste, and a grate of lemon peel. Serve very hot with fried bread cut into little dice.
Boil two pounds of eels, that have been skinned and cleaned, in two quarts of water. Add a bunch of sweet herbs, two-penny packet of Edwards' White Soup, one onion stuck with cloves, two beads of garlic, two ounces of butter, pepper and salt to taste, one small tea-cup of tomato conserve. Let it simmer gently for one hour, strain through a sieve, take the flesh of the fish off the bones, pass it through a sieve into the soup. Serve hot, with nicely toasted bread cut into neat pieces.
Boil a smoked haddock in about three pints of water, add to it an onion cut into quarters, two beads of garlic, twenty-four cloves, a stick of cinnamon, a blade of maize, a bunch of sweet herbs, twelve peppercorns; boil gently for one hour; strain through a wire sieve, bone the fish, and remove the skin, pass the flesh through the sieve into the soup, thicken with half a penny packet of pea flour, rubbed smooth in a little water, add a little tomato pulp if liked, and two ounces of butter. Serve hot with fried bread cut into dice.
Well skin and wash two pounds of skate--the cheaper parts are the best for soup--boil in three pints of water for about two hours very gently.
Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a delicate golden colour; now add the soup to this with one pint of milk, three bay-leaves, twelve cloves, a blade of mace, and a stick of cinnamon, pepper and salt to taste. Let it simmer for half an hour, strain through a wire sieve, take the meat of the fish, and put neat pieces of it in the soup. Serve hot with toasted bread cut into neat pieces.
Take a cod's head and shoulders, boil it gently in two quarts of water for one and a half hours.
Cut up an onion into rings, chop two beads of garlic, and fry in two ounces of butter and twenty-four cloves a nice brown, then add the fish liquor, three bay-leaves, a bunch of sweet herbs, pepper and salt to taste; thicken the soup with one packet of pea flour rubbed smooth in a bowl with a little water, stir well, then add one teaspoon of Chili vinegar, one tablespoon of tarragon vinegar, and one tablespoon of mushroom ketchup; strain, and serve with fried bread cut into dice.
Cut up an onion into rings, chop three beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, then add one tablespoon of the best currie powder, stir, then put in two quarts of water. Cut up three red herrings, salted ones, into pieces, add it to the rest; let it simmer gently one hour; strain, put it back into the pan, and add two packets of Edwards' Tomato Soup, and three bay-leaves. Take the nicest bits of the fish, free from skin and bone, and put them in the soup; let it simmer an hour longer, take out the bay-leaves, and serve with a separate dish of boiled rice.
Cut up an onion into thin rings, chop two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, add two quarts of water and one quart of welks, picked, three bay-leaves, a bunch of sweet herbs, a carrot cut into thin slices, a turnip cut into thin slices, and a few sticks of celery chopped small. Boil gently for two hours; strain, pulp the vegetables through a sieve, and return the soup and vegetables into the pan. Add one packet of Edwards' Tomato Soup, pepper and salt to taste; simmer for half an hour. Serve hot with toasted bread cut into dice. The welks can be eaten with vinegar, pepper, and salt, separately, if liked.
Boil two large onions in one pint of water, with twenty-four cloves, and a blade of mace, and twenty-four peppercorns. Let it boil till the onions are quite soft, then pass it through a sieve. Add two pints of milk, half a pound of bread crumbs passed through a sieve, pepper and salt to taste, and two ounces of butter; stir, let it come to the boil, and serve.
Boil one pound of onions till quite soft. Pass them through a sieve, mix with them two ounces of butter, three pints of milk, and pepper and salt to taste.
Boil a vegetable marrow till quite tender. Pass it through a sieve, add pepper and salt to taste, and three pints of milk. Warm it up thoroughly and melt into it two ounces of butter. Serve with toast cut into nice shapes.
Boil a half pint of haricots in two quarts of water, with a mite of soda, one onion, one carrot, one turnip, two sticks of celery chopped. When quite tender pass all through a sieve. Add two ounces of butter, pepper and salt to taste, and two tablespoons of tomato conserve. Serve with fried bread cut in dice.
Boil one pint of lentils in two quarts of water to a pulp. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter with twenty-four cloves a nice gold colour. Add the lentils to this, put in salt to taste, and just before serving a squeeze of lemon juice.
Cut up an onion into rings, chop two beads of garlic, and fry a pale brown in two ounces of butter. Add twenty-four cloves, and two pounds of tomatoes cut up in quarters. Let it simmer gently till the tomatoes are quite soft; strain through a sieve. Add one pint of water, pepper and salt to taste; let it boil up, and put in a tablespoon of butter rolled in as much flour as it will take up; stir well. A few drops of tarragon vinegar are a great improvement.
Cut up an onion into rings, chop up two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice gold colour. Add three pints of milk; let it boil up very slowly. Have ready a quarter of a pound of fine florador, mixed with almost one pint of cold milk, nice and smooth like cream. Add this to the boiling milk; stir all the time, so that it does not stick or get lumpy. Let it get thick, and strain. Just before serving add a few drops of tarragon vinegar.
Cut up an onion into rings and chop fine, chop two beads of garlic, and fry in two ounces of butter a golden brown. Add two quarts of water, three ounces of pearl barley, one carrot cut into slices, a turnip cut into slices, three sticks of celery chopped; boil till the barley is quite tender. Add pepper and salt to taste, a few drops of tarragon vinegar, a few drops of clove vinegar, and a tablespoon of mushroom ketchup. Serve with toast cut into neat pieces.
Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a golden brown, with twenty-four cloves; then add one tablespoon of the best of currie powder; fry a minute; add three pints of water. Rub smooth with a little water one packet of pea flour; add this to the boiling soup. Now add one penny packet of Edwards' Tomato Soup; let it simmer gently for half an hour; just before serving add the juice of half a lemon, and salt to taste. Serve with a separate dish of boiled rice.
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